摘要
为对桃进行充分利用,更全面了解桃仁的综合营养成分,以不同品种桃仁为试验材料,用气相色谱法测定脂肪酸的含量及组分,采用全自动氨基酸分析仪测定氨基酸的含量和组分。结果表明,桃中油脂以不饱和脂肪酸为主要成分,平均占脂肪酸总量的95.02%(其中单不饱和脂肪酸平均占脂肪酸总量的67.80%),饱和脂肪酸含量较低。桃仁中含有18种氨基酸,其中必需氨基酸含量占25.73%,药用氨基酸含量占76.64%,增香剂型氨基酸占31.37%。谷氨酸含量最高,苏氨酸和赖氨酸是其限制性氨基酸。
The paper aims to understand the nutrients of peach kernel from a comprehensive way. Kernels ofdifferent peach varieties were collected as experimental materials to determine the content and composition offatty acids by gas chromatography method and the content and composition of amino acids by automatic aminoacid analyzer. It was indicated that unsaturated fatty acids were the main composition of peach fat which madeup an average of 95.02% of the total fatty acids（single unsaturated fatty acid made up an average of 67.80% ofthe total fatty acids）, whereas the content of saturated fatty acids was low. There were 18 kinds of amino acidscontained in peach kernel, and among that the content of essential amino acid was 25.73%, medicinal aminoacid was 76.64%, and fragrance-producing amino acid was 31.37%. Besides, glutamic acid had the highestcontent on average, whereas threonine and lysine were the limiting amino acids.
作者
黄丽萍
尹蓉
张倩茹
杨萍
杜海燕
Huang Liping;Ying Rong;Zhang Qianru;Yang Ping;Du Haiyan(Pomology Institute, Shanxi Academy of Agricultural Sciences, Taiyuan 030031, Shanxi, China)
出处
《农学学报》
2017年第11期35-41,共7页
Journal of Agriculture
基金
山西省留学回国人员择优资助项目"不同桃品种功能性营养成分的比较研究"(NB2014-2130135-02)
山西省农业科学院育种基础项目"硬肉桃品种资源的收集
保存
评价和利用"(YYZJC1420)
关键词
桃仁
脂肪酸
氨基酸
Peach Kernel
Fatty Acids
Amino Acids
